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Zoomed in photo of brown butter sugar cookie with flaky sea salt ontop on a parchment-lined silver baking sheet.

Brown Butter Sugar Cookies with Flaky Sea Salt Recipe

Allie Hagerty
These brown butter sugar cookies are thick and chewy. They're rolled in a mix of brown and white sugar and they're topped with flaky sea salt hot out of the oven.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 30 servings
Calories 206 kcal

Equipment

  • measuring cups
  • measuring spoons
  • mixing bowls
  • silicone spatula
  • saucepan
  • sheet pan
  • parchment paper
  • cooling rack
  • ice cream scoop

Ingredients
  

  • 2 1/8 cup2 unsalted butter 2 sticks and 2 tablespoons
  • 1/2 cup granulated sugar 104g
  • 1 cup light brown sugar 179g
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cup all-purpose flour 399g
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons white sugar for rolling
  • 1 tablespoon light brown sugar for rolling
  • flaky sea salt optional

Instructions
 

  • Heat 2 sticks and 2 tablespoons of butter in a saucepan over medium heat, until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large mixing bowl to cool for a minute or so. Meanwhile, add the flour, salt, baking powder, and baking soda to a small bowl and whisk to combine.
  • Add the brown and white sugars to the brown butter, whisking vigorously to avoid clumps, until combined. Next, add the eggs and vanilla extract to the butter and sugar mixture. Mix to combine until smooth (it will be thick).
  • Slowly add your dry ingredients (flour, baking soda, baking powder, salt) to the wet ingredients using a silicone spatula. Make sure to scrape the sides and bottom of the bowl to avoid dry clumps.
  • Once the dough is formed, chill it in the fridge covered, for 30 minutes. While the dough is chilling, preheat the oven to 350° F.
  • Using scoop (or hands) split the cookie dough into 30 equally-sized balls. Place on a cookie sheet lined with parchment paper. In a small bowl, mix the reserved 3 tablespoons of white sugar and 1 tablespoon of brown sugar. One by one, roll each dough ball in the sugar before placing back on the cookie sheet.
  • Bake the brown butter sugar cookies for 8 minutes, until the cookies are a pale golden color. You'll want to bake them in batches (they won't all fit on a cookie sheet). I suggest freezing some for later!
  • When the cookies are finished baking, top them with flaky sea salt (optional, but recommended). Let the cookies cool for 5 minutes and enjoy!

Notes

  • Use parchment paper – Line your baking sheets with parchment paper to prevent brown butter sugar cookies from sticking and to ensure even baking. This also makes for easier cleanup.
  • Avoid overmixing – Once you add the flour, mix until just combined. Overmixing can lead to a tougher texture. Stop mixing as soon as the ingredients are incorporated.

Nutrition

Serving: 1cookieCalories: 206kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 45mgSodium: 137mgPotassium: 30mgFiber: 0.3gSugar: 12gVitamin A: 418IUCalcium: 21mgIron: 1mg
Keyword Baked Goods, Baking, brown butter, cookies, sugar cookies, vanilla, Vegetarian
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